(Q35535530)

8 August 2017

1 reference

title

Protein changes in frozen fish (English)

1 reference

8 August 2017

1 reference

Z. Sikorski

1

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?resulttype=core&format=json&query=SRC%3AMED%20AND%20EXT_ID%3A144588

14 December 2022

J. Olley

2

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?resulttype=core&format=json&query=SRC%3AMED%20AND%20EXT_ID%3A144588

14 December 2022

S. Kostuch

3

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?resulttype=core&format=json&query=SRC%3AMED%20AND%20EXT_ID%3A144588

14 December 2022

language of work or name

English

1 reference

National Center for Biotechnology Information

https://eutils.ncbi.nlm.nih.gov/entrez/eutils/esummary.fcgi?db=pubmed&retmode=json&id=144588

14 December 2022

publication date

1 September 1976

1 reference

full work available at URL

8 August 2017

http://www.tandfonline.com/doi/pdf/10.1080/10408397609527218

1 reference

https://api.crossref.org/works/10.1080/10408397609527218

Critical Reviews in Food Science and Nutrition

14 December 2022

published in

1 reference

8 August 2017

volume

8

1 reference

8 August 2017

issue

1

1 reference

8 August 2017

page(s)

97-129

1 reference

Studies on the proteins of fish skeletal muscle. 7. Denaturation and aggregation of cod myosin

8 August 2017

cites work

1 reference

https://api.crossref.org/works/10.1080%2F10408397609527218

PARAMETERS OF TEXTURE CHANGE IN PROCESSED FISH: CROSS-LINKAGE OF PROTEINS.

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408397609527218

PARAMETERS OF TEXTURE CHANGE IN PROCESSED FISH: MYOSIN DENATURATION.

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408397609527218

Non-oxidative demethylation of trimethylamine N-oxide by Pseudomonas aminovorans

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408397609527218

The metabolism of trimethylamine N-oxide by Bacillus PM6

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408397609527218

The reaction of formaldehyde with proteins; cross-linking between amino and primary amide or guanidyl groups

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408397609527218

PARAMETERS OF TEXTURE CHANGE IN PROCESSED FISH: PROTEIN CRYSTALLIZATION.

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408397609527218

Aggregation of Cod Myosin During Frozen Storage

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408397609527218

SEDIMENTATION AND AGGREGATION OF COD MYOSIN: A RE-APPRAISAL

21 January 2018

14

1 reference

https://api.crossref.org/works/10.1080/10408397609527218

Three-dimensional reconstruction of F-actin, thin filaments and decorated thin filaments

14 December 2022

21

1 reference

https://api.crossref.org/works/10.1080/10408397609527218

Protein denaturation in frozen fish. XI. The proportion of tissue water converted to ice

14 December 2022

49

1 reference

https://api.crossref.org/works/10.1080/10408397609527218

[Protein denaturation in frozen fish]

14 December 2022

60

1 reference

https://api.crossref.org/works/10.1080/10408397609527218

The sulfhydryl content of rabbit and trout myosins in relation to protein stability

14 December 2022

66

1 reference

https://api.crossref.org/works/10.1080/10408397609527218

The effect of adenosine triphosphate, inorganic pyrophosphate and inorganic tripolyphosphate on the stability of cod myosin

14 December 2022

67

1 reference

https://api.crossref.org/works/10.1080/10408397609527218

Protein denaturation in frozen fish. XII. The pH effect and cell fragility determinations

14 December 2022

88

1 reference

https://api.crossref.org/works/10.1080/10408397609527218

Interaction of peroxidizing methyl linoleate with some proteins and amino acids

14 December 2022

95

1 reference

https://api.crossref.org/works/10.1080/10408397609527218

Nonenzymic browning. XI. Effect of free amino groups on browning reactions in lipid-protein mixtures

14 December 2022

97

1 reference

https://api.crossref.org/works/10.1080/10408397609527218

Biochimica et Biophysica Acta

14 December 2022

98

84

133

Menzel D. B.

1964

1 reference

https://api.crossref.org/works/10.1080/10408397609527218

Damage to proteins, enzymes, and amino acids by peroxidizing lipids

14 December 2022

102

1 reference

https://api.crossref.org/works/10.1080/10408397609527218

Polymerization of proteins induced by free-radical lipid peroxidation

14 December 2022

103

1 reference

https://api.crossref.org/works/10.1080/10408397609527218

The use of sodium dodecyl sulphate in the study of protein interactions during the storage of cod flesh at –14°

14 December 2022

151

1 reference

https://api.crossref.org/works/10.1080/10408397609527218

14 December 2022

Identifiers

1 reference

8 August 2017

1 reference